Winter Salad with Roasted Butternut Squash, Goat Cheese, Walnuts & Craisins

For the salad:
Preheat the oven to 400 degrees F.

Toss the diced butternut squash with the olive oil, salt, cinnamon, smoked paprika and pepper. Spread in an even layer on a baking sheet and cook for about 20-25 minutes, or until the squash is soft and the edges are crispy. Let cool.

In a large salad bowl, layer the mixed greens, torn lettuce, red onion, green beans, craisins, goat cheese, walnuts and squash, once cool. Top with the dressing.

For the dressing:
Mix the olive oil, red wine vinegar, Dijon and pomegranate juice well. Taste with a piece of lettuce and add/adjust the salt and pepper to your liking. Pour on top of the salad and toss.

Enjoy!